A quick fried rice with veggies like the one you get at your favorite restaurant

Vegetable Fried Rice

My first attempt ever at fried rice and it was really good. I took the advice of others. This rice recipe is indeed 'restaurant' style. This will now be my default fried rice recipe 

Vegetable Fried Rice Recipe


4 cups of Cooked Rice - preferably long grained rice (but any leftover rice will work too)

2 cups Spring Onions / Scallions, finely chopped the white bulb) {Use regular onions if unavailable}
1 cup Carrot, grated
1 cup Capsicum / Bell Pepper, finely chopped
1 cup Cabbage / Lettuce, shredded
6-8 Green chili, split in the center (use less for less spicy version)
1 teaspoon Ginger, grated
4-5 Garlic cloves, minced
4-5 tablespoons Vegetable Oil
1 tablespoon Soy Sauce (more, if required)
1 teaspoon Plain Vinegar
1 tablespoon Salt (adjust to taste)
2 teaspoons Ground Black Pepper

Note: Besides above-mentioned veggies, you can also add bean sprouts, crumbled tofu, celery etc. If you eat eggs, you can serve with a boiled/poached egg


Cook the Rice; You can use leftover rice - as long as it is separated and not sticky. Or you can cook rice (preferably long grained rice) and let it cool completely.

Making the Fried Rice

In a large wok /pan with high sides, heat 4 tablespoons of oil. Add the garlic, ginger & green chili. Let it fry for 20 seconds. Add the chopped onions/scallions and bell peppers and saute on high for 2 minutes or until onions are translucent. Add the carrots and saute for 30 seconds. Add the grated cabbage/iceberg lettuce. In just 15 seconds, add vinegar, soy sauce, salt & pepper. Mix well. Add the cooked rice and toss it well with the veggies. Let it fry on high for 1 last minute. Switch off the flame. Garnish with greens of spring onion & serve hot

Note: Always cook in high flame and work quickly to avoid burning
Previous Post Next Post